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Mexican Tuna Salad

March 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (5 votes)

South-of-the-border seasonings spice up a basic tuna salad. Serve over lettuce or try as an appetizer dip with baked corn chips.



READER'S COMMENT:
"If you are tired of the same old tuna salad, try this one! All I can say is that this is absolutely delicious! And I love the kick from the green salsa. Put it on top of a salad and it is a perfect lunch. "
Mexican Tuna Salad Recipe

Makes: 2 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
  • 1 green bell pepper, minced
  • 2 scallions, minced
  • 1/4 cup prepared green salsa
  • 6 pimiento-stuffed olives, chopped
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • Freshly ground pepper, to taste

Preparation

  1. Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice and cumin in a medium bowl. Mix with a fork; season with pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition

Per serving: 192 calories; 8 g fat (1 g sat, 1 g mono); 31 mg cholesterol; 8 g carbohydrates; 23 g protein; 2 g fiber; 841 mg sodium; 372 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Selenium (97% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 very lean meat, 1 fat (mono)


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